Ingredients
1/4 cup Unsalted almonds
1 tablespoon Light brown sugar
2 teaspoons Water
1/4 teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
4 cups Mom’s Best French Vanilla Granola
1/2 cup Unsweetened, dried cranberries
1/2 cup Unsweetened, dried blueberries
1 can Non-stick cooking spray
Preparation
Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.
In a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.
Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes, or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes.
Meanwhile, in a medium bowl, stir together the remaining ingredients.
Add the cooled almonds to the granola mixture, stirring to combine. Store in an airtight container for up to 7 days.
Enjoy this seasonal trail mix!
